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Octopus and grapefruit salad
Bring a large pan of water to a boil (add stock if desired).
Simmer the octopus on a low heat for about 50 minutes. Judge the tenderness of the octopus by pushing a knife into one of the tentacles. If it easily comes out, it is cooked.
Leave the octopus in the stock until it is cool enough to handle.
Strain the octopus and dice into small cubes.
Place the chopped octopus into a large bowl and season with lemon juice.
Toss with the rest of the salad ingredients and add a dash of rapeseed oil and a pinch of salt and pepper.
Serve with warm bread and enjoy!
- 1 fresh octopus
- A touch of lemon juice
- For the salad:
- 1 diced red onion
- 6 sun-dried diced tomatoes
- Half a diced red pepper
- 2 tablespoons of chopped coriander leaves
- Rocket leaves
- 2 grapefruits - peeled and sliced into segments
- 1 tablespoon of rapeseed oil
- A pinch of salt and pepper
Publication Date: February 21, 2020.